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Corncake Muffins
2 boxes cornbread mix (8.5 oz.)
1 cup yellow cake mix
3 eggs
¼ cup honey or light syrup
¼ cup sugar or Splenda
1 can whole kernel corn (15 oz.), liquid drained
½ stick melted butter
½ cup milk
Mix all ingredients well. Fill paper baking cups (in muffin pans) each about ½ full of the batter.
Bake at 380 degrees for about 15 minutes until muffin tops are just beginning to turn golden brown.
Tip: Great paired with chili/soups
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